Blue Mountains Record July 4

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Monday, July 4, 2016 • Issue 005

www.bluemountainsrecord.com.au www.westernweekender.com.au

Tribute to Lennon

PROUDLY INDEPENDENT

B U S I N E S S T I PS Advice, tips and profiles on the best local businesses p.18-19

Mountains MasterChef 21-year-old local chef shows she’s got what it takes in the culinary world ERIN MAMO

Powerful play coming to the Mountains p.20

High tea with a view p.14 ELECTION Local residents head to the polls, and the winner is... p.03

A

t just 21, Ashleigh Walker, a chef at the Hydro Majestic in Medlow Bath, is already making waves in the culinary world. Recently Ashleigh competed in the Nestlé Golden Chef’s Hat Award, the longest running culinary competition in Australia and took home a silver medal. The Nestlé Golden Chef’s Hat Award is a competition that is dedicated to helping junior and apprentice chefs develop their cooking skills and broaden their horizons. The regional cook-off saw Ashleigh competing against the best up-and-coming young chefs throughout the New South Wales metropolitan area over a two day period. The challenge was for each youngster to deliver their best dishes, and Ashleigh and her teammate Tegan Friedl certainly did that. Some of the items on the winning menu included a butter and thyme poached pork loin with an oat and pork neck scotch egg, juniper berry jus and a tomato polenta. And for the most important part of any meal, dessert, was a coconut pannacotta with rhubarb jelly, grapefruit curd, tuile and spun sugar. Ashleigh entered the Nestlé Golden Chef’s Hat Award to see how she would stack up against other young chefs in Sydney. “I competed last year, so when the opportunity came up again I didn’t hesitate,” Ashleigh said. “I enjoyed the experience and it’s a great way for young chefs to further their culinary skills.” Australian Culinary Federation Competition

Kurt Von Buren, Tegan Friedl, Ashleigh Walker and Karen Doyle Director, Deb Foreman said it was fantastic to see so many young chefs in action. “We applaud all the young chefs that competed,” she said. “Putting yourself up to be judged on your culinary talent amongst your peers is tough and we know that they will all take a lot from the

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experience of competing, in honing their skills and gaining more knowledge.” By taking part in the competition young chefs are able to push themselves to the next level and gain a better understanding of presentation and overall taste standards that are recognised globally.


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Blue Mountains Record July 4 by Western Sydney Publishing Group - Issuu